Skip to main content

Monday Morning in the Kitchen: Grilled Eggplant Stack with Summer Squash

Artichokes get me excited.  I think, "YUM!" when I think of artichokes.  Eggplants are not artichokes.  When I find eggplants in my produce box, I think, "Hmm. . . what can I do with these?"  It's not that I don't like eggplant, but I don't think I've ever thought to myself, "I just have to have an eggplant!" 
 
When eggplant recently appeared in my produce box, I knew I'd have to find something to do with it.  Fortunately, I was able to find a recipe for Grilled Eggplant Stack with Summer Squash on the Abundant Harvest Organics website.   It was a quite tasty way to use three ingredients that aren't always favorites here:  eggplant, bell pepper, and zucchini.  (I actually like zucchini quite a bit, but I can grow tired of it by the end of the season.)  

This is what the original recipe--with cheddar substituted for mozzarella--looks like.
I think a couple of changes would make it even better.  Here is my improved recipe:

 Grilled Eggplant Stack with Summer Squash

1 eggplant, cut into 1/2 inch slices
1-2 zucchini, sliced length-wise
1-2 yellow summer squash, sliced length-wise
1-2 bell peppers, quartered
1-2 large tomatoes, sliced

salt & pepper
1/2 c. balsamic vinegar
1/2 c. red wine vinegar
1 T. brown sugar

olive oil
 
fresh mozzarella, sliced
fresh basil, chopped
fresh oregano, chopped

Heat grill.  Place eggplant slices in colander and sprinkle with salt.  Toss well and let stand for 10 minutes.  Rinse and dry. 

Combine vinegars and sugar, bring to a boil, and simmer until reduced a bit. 

Slice zucchini and yellow squash length-wise.  (Don't cut wedges; you want the vegetables to stack flat.)   Quarter the peppers, then flatten them.  Brush the eggplant, zucchini, yellow squash, and bell peppers with oil and season with salt and pepper.  Grill the vegetables for 8 minutes (or until tender), turning once.

To assemble, stack one eggplant slice, one bell pepper piece, one zucchini slice, one yellow squash slice, one tomato slice, and one slice of mozzarella.  Sprinkle on the chopped fresh basil and oregano, then drizzle with the vinegar reduction.  Repeat.  

Do you have any favorite recipes to use up "undesirable" vegetables?  
 
 photo visiting2_zps6d4521f3.jpg

 photo ThankfulThought4_zps7d9599c2.jpg
Thanks for healthy foods!

 photo signature3_zps16be6bca.jpg


Pin It

Comments

  1. Yum! Looks amazing. Seriously good. I feel a bit of regret over my dinner choice now.

    ReplyDelete
  2. This sounds delicious. I will send it off to one of my teacher friends who also got egg plant in her box and didn't know what to do with it!

    ReplyDelete
  3. I don't purchase eggplant, but I do like it sliced, dipped in a beaten egg and then in bread crumbs and lightly fried. It's tasty.

    ReplyDelete

Post a Comment

Conversations are so much nicer when more than one person does the talking. :-) Please leave a comment and let me know your thoughts; I'd love to hear from you!

Popular posts from this blog

It's #RootsTech Giveaway Time!

In February of 2018, not knowing exactly what to expect, I attended RootsTech for the first time. What I learned is that RootsTech has something for everyone, from the most beginner of beginners to professional DNA genealogists. If you are interested in your own family story, come to RootsTech! RootsTech offers over 300 classes, amazing keynote speakers, an Expo Hall packed with all sorts of vendors, and evening cultural events. 

After an enjoyable experience in 2018, I returned in 2019, and even got my husband, John, to come one of the days to hear Saroo Brierley give a keynote address. 

Speaking of keynote addresses, this week RootsTech just announced that one of the speakers for 2020 will be David Hume Kennerly, a Pulitzer Prize winning photographer. I can't wait to hear his story!

RootsTech 2020 will celebrate its 10th anniversary, and is bound to be the best one yet! I have been delighted to be accepted as an official RootsTech ambassador. One of the perks is that I received a c…

Ten Things of Thankful: Nearly Christmas Edition

This is a busy time of year, and though it isn't as busy for me as it has been in past years, my to-do list still seems longer than the hours in the days. However, I find that when I spend time to focus on the reason for the season, I can feel the joy of Christmas and the tasks-at-hand fall back into their proper place. This week I had the opportunity to attend some wonderful events, and I'd love to take you along for a virtual tour:

Let's start at the Conference Center on Temple Square in Salt Lake City, Utah, last Friday night. The Tabernacle Choir joined with the Orchestra at Temple Square and the Bells on Temple Square, along with dancers and guest artists Kelli O'Hara and Richard Thomas, to present a spectacular Christmas concert. Although I couldn't record any of the performance, the following 2-minute video from the church provides an overview:




The last time John and I had attended a Christmas concert by the Tabernacle Choir, they were still holding those conc…

Ten Things of Thankful: Dad's Influence Edition

Here in the United States, it is Father's Day weekend. I did not realize until recently that Father's Day was not officially made a holiday until 1972. 1972! Now, while I realize that many people consider 1972 eons ago, I do not. I'm glad that fathers have a day of recognition now, because they surely deserve acknowledgement. 
I thought for this week's Ten Things of Thankful post, I would list ten lessons I'm thankful my dad taught me.
My dad is a teacher. Not only did he impart his knowledge to countless junior high aged kids throughout his career, he taught--and still teaches--my siblings and me. He is not a preachy teacher; he's a humble man whose lessons I feel like I learned through osmosis.
When he would get home from work, we'd all sit down as a family for supper. Often, our phone would ring, and on the other end of the line would be a parent of one of my dad's students. 
Hello, Mrs. _______. How can I help you? . . . (an irate woman's voice is h…